Tomato-Basil Sauce for Pasta
Yield
4 cupsPrep
5 minCook
45 minReady
50 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
olive oil
|
|
| ½ | cup |
onions
chopped |
|
| 3 | large |
garlic cloves
minced |
*
|
| 4 | large |
tomatoes
ripe, chopped (4 cups) |
|
| 2 | large |
sweet red bell peppers
seeded, chopped (2 1/2 cups) |
|
| 2 | cups |
mushrooms
fresh, sliced |
|
| ¼ | cup |
basil
fresh, or 3 tsp dried basil leaves |
*
|
| 2 | teaspoons |
oregano
dried |
|
| ½ | teaspoon |
salt
|
|
| ¼ | cup |
tomato paste
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil
|
|
| 118 | ml |
onions
chopped |
|
| 3 | large |
garlic cloves
minced |
*
|
| 4 | large |
tomatoes
ripe, chopped (4 cups) |
|
| 2 | large |
sweet red bell peppers
seeded, chopped (2 1/2 cups) |
|
| 473 | ml |
mushrooms
fresh, sliced |
|
| 59 | ml |
basil
fresh, or 3 tsp dried basil leaves |
*
|
| 1E+1 | ml |
oregano
dried |
|
| 2.5 | ml |
salt
|
|
| 59 | ml |
tomato paste
|
|
Directions
Heat oil in large nonstick skillet over medium-high heat until hot.
Add onion and garlic; cook, stirring occasionally, until onion is soft but not browned.
Stir in remaining ingredients except tomato paste. Bring to a boil.
Reduce heat to medium; cook, uncovered, for 15 to 20 minutes or until sauce is thickened and peppers are tender, stirring occasionally.
Stir in tomato paste; heat thoroughly.
If thicker sauce is desired, purée all or part of sauce in blender container or food processor bowl with metal blade.
Serve hot over cooked pasta. Makes 4 Cups
